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Cherry-Pilaf - Pilaf with Sour Cherries and Lentils
2 cups Basmati rice
2 peeled onions -- thinly sliced
1/2 cup red lentils
7 ounces sour cherries
2 cups chicken or meat broth
4 tablespoons unsalted butter
1/4 teaspoon cumin
1/4 teaspoon salt
In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, browning the rice without letting it stick.
Add the cherries and 2 1/4 cups liquid made up of cherry liquid, stock, and water. Add 1/4-1 tsp turmeric and 1/4 tsp ground cumin if desired; add necessary salt (depending on the saltiness of your broth).
Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 minutes.
Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot.
Raise the heat slightly for 5-10 minutes to form a crust on the bottom (with the right technique, this should be possible without this step...).
Serve, making sure to include a bit of crust in each serving.